Jake's parents, Pete and Carol Hadley, have been farming apples in Herefordshire for 35 years. The farm is about 40 acres - modest by commercial standards - but they've spent decades selecting the right varieties for their particular patch of land.
When Big Baller started, the obvious move was to use the family orchard. The less obvious move was to make it work commercially. Pete is careful about yield. He doesn't push the trees. Which means in a good year we have plenty of apples and in a difficult year we have to be creative.
The orchard grows eleven apple varieties. For Classic Dry we use a blend of Dabinett and Yarlington Mill - both traditional cider apples, both low in sugar relative to eating apples, both producing that bone-dry finish we're after. The Smoked Apple starts with the same base.
For Ginger Fire and Wild Berry we supplement with apples from two neighbouring farms - both within 15 miles. We know the growers, we know the varieties, and we check the batches before they come in.
Nothing gets pressed from concentrate. Everything comes in whole. It takes more time and more space and costs more to process. It also tastes better.
Pete would like it noted that he has no official role at Big Baller Cider and that this is fine with him.